Determinants of urban consumer expenditure on aquatic products in Shanghai, China

2021 ◽  
pp. 1-24
Author(s):  
Ting Meng ◽  
Chunxiao Wang ◽  
Wojciech J. Florkowski ◽  
Zhengyong Yang
Keyword(s):  
Consumer Expenditure ◽  
Aquatic Products

The Economic and Social Background to the Consumer Durables Revolution

2017 ◽  
Author(s):  
Peter Scott
Keyword(s):  
Durable Goods ◽  
Consumer Credit ◽  
Social Background ◽  
Living Standards ◽  
Consumer Expenditure ◽  
Household Demand ◽  
Fertility Rates ◽  
Real Wages ◽  
Consumer Durables ◽  
Technological Improvements

By 1939 rising living standards provided access to an array of durable goods that many people regarded as necessities, but would have been beyond the dreams of their parents twenty-five years earlier. Rising real wages, falling fertility rates, and an expansion and liberalization of consumer credit, collectively made affordable goods that cost several weeks’, months’, or (in the case of housing) years’ income. This chapter examines these trends and then discusses their impacts on household demand for durable goods. For most durables, demand is shown to have risen substantially faster than incomes, producing a major rise in their share of total consumer expenditure. This was partly driven by technological improvements, though successful marketing (both of the goods and the consumer credit that made them affordable) also played a key role.

Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yingchang Li ◽  
Fengxia Du ◽  
Suzhen Song ◽  
Shuangyan Li ◽  
Xianqing Yang ◽  
...  
Keyword(s):  
Thermal Decomposition ◽  
Free Radicals ◽  
Chlorogenic Acid ◽  
Theoretical Basis ◽  
Leaf Extract ◽  
Aquatic Products ◽  
Trimethylamine Oxide ◽  
Mechanism Of Inhibition ◽  
Development And Utilization ◽  
Blueberry Leaves

AbstractThe effects of chlorogenic acid and quercetin-3-D-galactoside on the decomposition of trimethylamine oxide (TMAO) in squid extract and the main mechanism of inhibition of thermal decomposition were studied. The results indicated that chlorogenic acid and quercetin-3-D-galactoside could inhibit decomposition of TMAO in squid extract. The amount of TMAO was increased by 11.79 and 15.76% in squid extract treated with chlorogenic acid and quercetin-3-D-galactoside from 0 and 2.5 g/L, respectively. The contents of trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) were significantly decreased with increasing contents of chlorogenic acid and quercetin-3-D-galactoside. There were many free radicals in squid extract at high temperatures; however, the free radical signals were weakened after the addition of chlorogenic acid and quercetin-3-D-galactoside therein. This implied that chlorogenic acid and quercetin-3-D-galactoside could inhibit the thermal decomposition of TMAO in squid extract, which was associated with the scavenging of their free radicals. This result provides a theoretical basis for the development and utilization of blueberry leaf extract as an efficient FA inhibitor for aquatic products.

scholarly journals The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

Crystals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 68
Author(s):  
Mingtang Tan ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Product Quality ◽  
Freezing Point ◽  
Ice Crystals ◽  
Affecting Factors ◽  
Frozen Food ◽  
Aquatic Products ◽  
Size Number ◽  
Underlying Mechanisms ◽  
And Control ◽  
Ice Crystallization

Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.

scholarly journals Factors influencing Chinese consumer attitudes on the safety of aquatic products

2021 ◽  
Author(s):  
Yunyun Dai ◽  
Yong‐Ming Yuan ◽  
Yuan Yuan ◽  
Zhen Zhou ◽  
Hongyan Zhang
Keyword(s):  
Consumer Attitudes ◽  
Aquatic Products ◽  
Factors Influencing ◽  
Chinese Consumer
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